Temp corrilation???

[Steve CT]

Is there a direct corrilation with temps in the WSM?

i.e.~ If the temp is at 250 at the lid; is it so many degrees less to the top rack and then so many less to the first rack?

So (hypothetically speaking) you read 250 at the top of the lid it is say 5 degrees less at the top rack which makes it 245 degrees and the bottom rack is roughly 10 degrees less that of the lid so the bottom rack would roughly read 240?

Now I know it would not me an exact science but I would think it would turn out a lot of times that when I am say cooking ribs the racks pretty much will stay a general temp difference from the top of the lid.

Please let me know if I am explaining my question right or not.

 

[Ron Hunter]

Steve
Try this link http://www.virtualweberbullet.com/measuretemp.html
It also has links to spreadsheets that show the temp readings at the lid, top, and bottom grate.

 

[Steve CT]

Interesting. I knew there had to be some corrilation between the temps. Now when your measuring lid temp how far do you stick the probe in the lid ~ say 1.5-2 inches I would imagine.

 

[David Lohrentz]

Keep in mind that you'll get different results if you use a waterless method and one other thing to keep in mind is to measure in the center of the grate, not the edge where it is hotter. My cooker is hotter at the top grate than the lid--I'm fairly sure that is because I use a clay saucer instead of water.